Preparation:
Place chestnuts in a large saucepan with water to cover. Bring to a boil and boil 10 minutes. Remove from heat but do not drain. Remove chestnuts, a few at a time, and peel off hard outer shell and soft inner membrane. When all chestnuts are peeled, drain water and return chestnuts to saucepan. Add milk just to cover and simmer, uncovered, until chestnuts are very tender and milk is absorbed (15 to 30 minutes). Press chestnuts through a sieve into a large bowl; set aside. In a small saucepan over high heat, combine sugar, adjusting amount to taste, and the water. Bring to a boil, stirring to dissolve sugar. Boil until mixture forms a syrup the thickness of jam. Gradually drizzle syrup into sieved chestnuts, mixing well and adding syrup only until chestnut puree is firm enough to be pressed through a potato ricer and still hold its shape. Stir in vanilla and rum. In a large bowl whip cream until stiff peaks form. Transfer about three fourths of the whipped cream onto a flat serving plate and form it into a smooth mound. Press chestnut mixture through potato ricer onto top of cream mound, covering cream completely. Transfer the remaining whipped cream into a pastry bag fitted with a star tip and pipe decorations on top of chestnut layer. Cover and chill well before serving. |
